Louisville, Ky. — Where there’s a will, there’s a way. That’s the truth for Anthony Bailey, founder of a growing small business in Louisville, Lawn For Good. Bailey essentially rents people’s backyards, cultivates the land, and sells the produce to other local businesses.

“It’s difficult to farm if you don’t have any money or land,” Bailey said. Not to mention, he also lives in Louisville.

So when Bailey’s interest in farming grew, he searched the internet and found a YouTuber who profits off of an urban farm. Bailey knew he could do the same, and that’s how Lawn for Good came to fruition.

“I was going to be gardening and growing stuff regardless so I might as well try to make some money and try my hand at entrepreneurship and small business,” Bailey told Spectrum News 1.

Lawn for Good’s first plot was in his Mom’s backyard. Three years later, Bailey will soon add a fourth plot. Neighbor Dot Baker, who has known the 29-year-old entrepreneur since he was born, was Lawn For Good’s second backyard.

“He does everything. I cut the grass sometimes, but I don’t do that anymore. Yea, I’m not a gardener; I like to eat it,” Baker explained.

Backyard owners, like Baker, receive free produce, such as baby carrots, radishes, and tomatoes, in exchange for use of their yards.

Lawn For Good currently sells its roots, fruits, and vegetables to three local businesses. European restaurant, La Chasse, is the most consistent client. Produce is also dished up at the Latin American restaurant, Seviche. When there is an oversupply, deliveries go to local grocer Paul’s.

Lawn For Good isn’t completely sustainable, yet. Bailey still works a full-time job, but his dream is to only focus on his business.

“I think I would probably be one of the happiest people on the planet if I could just grow vegetables and make a decent living and still live in the city,” Bailey said.

Bailey said only compost, vegan fertilizer, water, and good ole’ sunshine are used to grow Lawn For Good’s produce.

Baker explained, “There’s no taste to the grocery store ones, when you taste the ones fresh out of the garden. Totally different.”